Method for determining the glycaemic index of food to be consumed by a person

A glycemic index, food technology, used in the field of measurement to assess the impact of nutrient intake on the human body

Active Publication Date: 2018-01-02
HEALBE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, this method needs to take into account one's individual food absorption characteristics and must provide sufficient accuracy

Method used

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  • Method for determining the glycaemic index of food to be consumed by a person
  • Method for determining the glycaemic index of food to be consumed by a person
  • Method for determining the glycaemic index of food to be consumed by a person

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Volunteer: Female, 50 years old, 164 cm tall and 63 kg in weight.

[0059] Composition of a nutritious meal:

[0060] Cream Puffs - 65g (Carbohydrates - 39.0g, Glycemic Index (GI) - 75);

[0061] Fingers - 69g (Carbohydrates - 20.7g, GI - 75);

[0062] Tea - 200ml, Contains Sugar - 10g (Carbohydrates - 10g, GI - 70).

[0063] Table 1.1 below shows the initial data and calculated values ​​for the glycemic index of ingested foods obtained using the validated method.

[0064] Table 1.1

[0065] food composition

Carbs g

carbohydrate content

product

Contribution to Mixed Nutrition GI

cream puffs

39.0

0.56

75

0.56·75＝42.0

Finger Cookies

20.7

0.30

75

0.30·75＝22.5

sugared tea

10.0

0.14

70

0.14·70＝9.8

sum

69.7

1.0

74.3

[0066] The glycemic index calculation of the present invention produces the following results.

[0067] figure 2 shows the curve of the blood glucos...

Embodiment 2

[0077] Volunteer: Male, 58 years old, 174 cm tall and 84 kg in weight.

[0078] Nutritious meal composition:

[0079] Carbonate - 100g (carbohydrate - 0.0g);

[0080] Wheat bread 54g (carbohydrate-40.9g, GI-85);

[0081] Butter - 20g (carbohydrate 0.18g, GI-70);

[0082] Coffee - 160ml, Sugar - 10g (Carbohydrates - 10g, GI - 70).

[0083] Table 2.1 below presents raw data and calculated values ​​for the glycemic index of foods consumed using validated methods.

[0084] Table 2.1

[0085] food composition

carbohydrates, g

carbohydrate content

Food GI

Contribution GI to Mixed Nutrition Meals

wheat bread

40.9

0.80

85

0.80·85＝68.0

butter

0.18

0.005

70

0.05·70＝0.35

coffee with sugar

10.0

0.195

70

0.195·70＝13.65

sum

51.1

1.0

82.1

[0086] The calculation of the glycemic index of the present invention yields the following results.

[0087] image 3The blood glucose concen...

Embodiment 3

[0092] Volunteer: Female, 22 years old, 162 cm tall and 53 kg in weight.

[0093] Nutritious meal composition:

[0094] Kievskaya slices - 117g (carbs - 30.4g, GI - 85);

[0095] Cooked Buckwheat - 125g. (Carbohydrates - 31.2g, GI - 40);

[0096] Coffee with Sugar - 160ml (Carbohydrates - 5g, GI - 70).

[0097] Table 3.1 below presents raw data and calculated values ​​for the glycemic index of ingested foods obtained using validated methods.

[0098] chart 3.1

[0099]

[0100]

[0101] The glycemic index calculation of the present invention obtains the following results.

[0102] Figure 4 Table 3.2 shows the blood glucose concentration curve from the meal, and the results obtained for the glycemic index of the present invention are summarized in Table 3.2.

[0103] Table 3.2.

[0104]

[0105] The food GI calculated by the present invention has a relative deviation of 4.9% compared to the results obtained by calculating the food GI using the validated method....

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Abstract

The invention relates to the field of measurements for diagnostic purposes, in particular to measurements associated with assessing the influence of food loads on a human organism. In order to determine the glycaemic index on the basis of the results of measuring glucose concentration in a person's blood, the period of time [delta]t from the beginning of an increase in the concentration of glucosecaused by an intake of food up to reaching a maximum value of the concentration of glucose is determined and the maximum increase in the concentration of glucose in the blood [delta]G max for a specified period of time is determined. Furthermore, the glycaemic index of food is determined as a ratio of the maximum increase in the concentration of glucose in the blood [delta]G max to the maximum increase in the concentration of glucose in the blood which would enter a human organism upon the intake of pure glucose, the amount of which is equal to the amount of carbohydrates contained in the consumed food, and which is determined as a value proportional to the production of [delta]G max per [delta]t. The invention substantially simplifies the procedure of determining the glycaemic index of actual food and makes it possible, on the basis thereof, to produce simple personal devices for monitoring carbohydrate metabolism.

Description

technical field [0001] The invention relates to the field of measurements for diagnostic purposes, in particular to a measurement method for assessing the effect of nutritional intake on the human body. It could be used to develop simple personal devices to monitor food intake based on the body's response to the food it ingests. technical background [0002] The glycemic index is a value that measures changes in blood sugar concentration by showing how quickly and to what extent the blood sugar concentration increases during the intake of a particular food. The glycemic index shows the rate at which a certain food is converted into glucose and enters the bloodstream. [0003] The glycemic index of a particular food is a relative concept. It is an index relative to pure glucose set at 100. The glycemic index of other foods varies between 0 and 100 depending on the rate of absorption by the body. Foods with a high glycemic index can cause rapid increases in blood sugar con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/66
CPCA61B5/14532G01N33/66G01N2400/00
Inventor 叶夫根尼·李沃维奇·索科洛夫安德烈·安纳多列维奇·切奇科弗拉基米尔·尤列维奇·埃洛霍夫斯基德米特里·伊万诺维奇·科洛尼茨基
Owner HEALBE
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